Chilled Beet Soup with Buttermilk, Cucumbers, and Dill

With origins in Poland, this creamy beet soup will help you cool off during the summer. Its vibrant fuchsia color comes naturally from the beets and will definitely bring some brightness to your table!

Ingredients

Servings: 4

• 1 pound beets with greens (about 2 medium beets)
• Kosher salt
• 2 medium cucumbers, peeled and coarsely grated (about 1 cup)
• 1 kosher dill pickle, coarsely grated (about 1/2 cup), plus 1/2 cup pickle brine
• 1 1/2 cups buttermilk or kefir (preferably low- or full-fat)
• 3/4 cup sour cream
• 2 tsp chopped scallions
• Freshly ground black pepper
• 4 hard-boiled eggs, halved
• 4 tsp finely chopped dill

Instructions

1. Using a large knife, separate the beet greens and stems from the beets. Wash the greens and stems thoroughly, then set aside.
2. Scrub the beets and place them in a medium pot. Cover them with 1 inch of water and bring to a boil.
3. Reduce the heat to medium, uncover, and cook until the beets are tender when pierced with a knife, about 10 minutes. Drain the beets and discard the cooking liquid. Let them cool.
4. Meanwhile, chop the beet greens and stems. Transfer to a large pot, add 1/2 tsp salt and 4 cups of water, and bring to a boil. Reduce heat to medium and simmer, without boiling, until the greens are tender (about 5 minutes). Let cool to room temperature for about 30 minutes.
5. Peel and coarsely grate the beets (gloves recommended). Add them to the pot with the cooled greens.
6. Gently stir in the cucumbers, pickle, pickle brine, buttermilk, sour cream, and scallions. Season with salt and pepper.
7. Cover the pot and chill the soup for at least 30 minutes. Adjust seasonings as needed.
8. Divide the soup among bowls and top with halved eggs and fresh dill.

Want to add a personal touch to this dish? Grow your own dill at home! Check out our Culinary Classics Bottle Kit or our Herb Seed Collection to get started.